Chicken with Sun-Dried Tomato Cream Sauce
Ingredients
- 8 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- ¼ teaspoon red pepper flakes, or more, to taste
- 1 cup chicken broth
- ½ cup heavy cream
- ⅓ cup julienned sun dried tomatoes in olive oil, drained
- ¼ cup freshly grated Parmesan
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ cup basil leaves, chiffonade
Instructions
- 1
Preheat oven to 400 degrees F.
- 2
Season chicken thighs with salt and pepper, to taste.
- 3
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
- 4
Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
- 5
Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
- 6
Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
- 7
Serve immediately, garnished with basil, if desired.
